1) Butter a medium fry pan and heat the wurst until brown, about 10-12 minutes.

2) Drain the sauerkraut, rinse, and drain well.

3) In a large pot cook onion until onion is tender but not brown. Stir in beer.

4) In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into onion mixture.

5) Cook and stir until thickened and bubbly.

6) Add rutabaga; cover and cook 15 minutes.

7) Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.